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Mozzarella Cheese Recipe

This document provides instructions for making mozzarella cheese at home. It lists the necessary equipment, ingredients, and detailed steps to produce mozzarella cheese through a process of heating milk, adding citric acid and rennet to curdle it, cutting and stirring the curds, draining the whey, kneading and stretching the cheese in a microwave, and forming it into a loaf. It notes that store-bought milk may result in smaller curd chunks that are less stretchy than ideal homemade milk but that the process will still work for a classroom demonstration.

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AdityaVikramVerma
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422 views3 pages

Mozzarella Cheese Recipe

This document provides instructions for making mozzarella cheese at home. It lists the necessary equipment, ingredients, and detailed steps to produce mozzarella cheese through a process of heating milk, adding citric acid and rennet to curdle it, cutting and stirring the curds, draining the whey, kneading and stretching the cheese in a microwave, and forming it into a loaf. It notes that store-bought milk may result in smaller curd chunks that are less stretchy than ideal homemade milk but that the process will still work for a classroom demonstration.

Uploaded by

AdityaVikramVerma
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Mozzarella Cheese

EQUIPMENT NEEDED:
Large pot with lid
Colander
Microwave safe bowl
Long knife to cut curds
Slotted spoon
2 small bowls
Thermometer
Measuring cups and spoons
Stove or hot plate
Microwave

INGREDIENTS: MORE INFORMATION:


1 gallon milk Milk
½ cup water (split) Use whole or 2% milk.
1 ½ tsp citric acid Do not use UHT (ultra high temperature)
Rennet pasteurized milk.
1-3 tsp salt Milk pasteurized at temperatures below
170° F will form the best curd.
Non-chlorinated water is recommended to
dissolve rennet tablets.
Citric Acid can be found in most grocery
stores with the home canning supplies.
Rennet is available in liquid and tablet form.
Follow the label directions for determining
the quantity of rennet used per gallon of milk.
DIRECTIONS

1 2 3
In a small bowl, mix ¼ In another small bowl, crush Pour 1 gallon of milk into a
cup water and 1 ½ rennet tablet and stir in ¼ large pot and place on stove
tsp citric acid. cup non-chlorinated water. or hot plate on med-high
(skip this step if using liquid rennet.) heat. Attach a thermometer.

4 5 6
Add the citric acid and stir Once milk reaches 90° F, Cover pot with lid and let set
well. Continue heating the remove from heat, add for 10 minutes.
milk mixture until it reaches rennet, and stir for 30
90° F. seconds.

7 8 9
Use knife to cut curd. If the Place pot back on the stove Place the colander inside a
curd clearly separates from and heat to 105° F while large bowl. With a slotted
the whey, cut the curd into a slowly stirring the curds. spoon, scoop the curds into
1" checkerboard pattern. Once it reaches the colander. Pour off any
temperature, take the pot additional whey.
*If the curd is breaking into off the burner and stir for
small pieces, see note. 2-5 minutes.
DIRECTIONS CONT'D

10 11 12
Transfer the cheese to the Drain off the whey, add 1 Microwave two more times
microwave safe bowl and tsp salt, and knead cheese for 35 seconds each. Repeat
microwave on high for 1 with a spoon. the kneading process and
minute. drain off additional whey
each time.

13 14
Knead quickly just like you Form into a loaf for slicing.
would bread dough. It The mozzarella is ready to
should be smooth and eat as soon as it cools
shiny. Add more salt (1-2 slightly. It is recommended
tsp) to taste during the final to provide crackers for the
knead and stretch. taste testing.

NOTE:
If you purchased your milk from a grocery store, the curd will
likely form smaller chunks in step 7. It will also be less
stretchy and shiny in steps 12 and 13 than the pictures you
see in the directions. Commercial dairy processing plants
most often pasteurize their milk at a higher temperature than
what is ideal for cheesemaking, but it still works for a
classroom demonstration. If your milk was purchased from a
local dairy or creamery and was pasteurized at a lower
temperature, the curd will form and the cheese will stretch
like you see in the pictures above. Step 7 curd formation in
milk purchased from a
grocery store.

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